Chicken Teriyaki the Editors of Publications International, Ltd.
Makes 4 servings
|8||large chicken drumsticks (about 2 pounds)|
|1/3||cup teriyaki sauce|
|2||tablespoons brandy or apple juice|
|1||green onion, minced|
|1||tablespoon vegetable oil|
|1||teaspoon ground ginger|
|1/4||teaspoon garlic powder|
|Prepared sweet and sour sauce (optional)|
- Remove skin from drumsticks, if desired, by pulling skin toward end of leg using paper towel; discard skin.
- Place chicken in large resealable food storage bag. Combine teriyaki sauce, brandy, onion, oil, ginger, sugar and garlic powder in small bowl; pour over chicken. Close bag securely, turning to coat. Marinate in refrigerator at least 1 hour or overnight, turning occasionally.
- Prepare grill for indirect cooking.
- Drain chicken; reserve marinade. Place chicken on grid directly over drip pan. Grill, covered, over medium-high heat 60 minutes or until chicken is cooked through (170°F, turning and brushing with reserved marinade every 20 minutes. Do not brush with marinade during last 5 minutes of grilling. Discard remaining marinade. Serve with sweet and sour sauce, if desired.
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||32 %|
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